1 bowl carrot cake with a 3-ingredient coconut cream frosting that’s gluten-free, vegan, free of refined sugars and also the most delicious thing on the planet. Does dessert get any better than this? I think not. All you carrot cake aficionados out there, this one is for you. This is the most amazing, pillowey, and decadent carrot cake imaginable that just happens to be totally healthy! It’s made with two whole carrots and amazing ingredients like apple sauce, almond milk, almond flour, flax seed, and brown rice flour to serve as its base and honestly tastes like heaven. I had my family over after testing this recipe for what must have been the 7th time and knew I finally got it right when it flat out disappeared from my fridge in 10 minutes.

This dish is easy enough to whip up on a weeknight, but gorgeous enough to serve for any special occasion. This no-fuss cake is topped with the most delicious and nourishing frosting in the world that’s only 3 ingredients: coconut cream, coconut sugar, and vanilla extract. Finish with a few sliced strawberries and fresh blueberries and you’ve got the world’s most adorable dessert.

Serves 10

Total Time: 45 minutes

Ingredients:

Carrot Cake Ingredients:
1 ½ cup grated carrot (about 2 carrots)
½ cup unsweetened apple sauce
¼ cup melted coconut oil
2 teaspoons vanilla extract
1 cup almond milk
2/3 cup coconut sugar
2 tablespoons flax seeds
2 tablespoons apple cider vinegar
1 ½ cups almond flour
1 cup brown rice flour
3 teaspoons baking soda
2 teaspoons cinnamon, ground
¾ teaspoon sea salt
½ teaspoon ginger, ground
½ teaspoon nutmeg, ground

Coconut Cream Frosting Ingredients:
2 15 oz cans coconut cream, chilled overnight
1 tablespoon vanilla extract
3 tablespoons coconut sugar

Optional Toppings:
4 strawberries, sliced lengthwise
1 handful fresh blueberries

Directions:

Preheat your oven to 350*F
Start by mixing your cake ingredients together in one bowl. First add the ingredients from carrots to apple cider vinegar. Stir well, then add the remaining dry ingredients. Mix together, using a whisk if necessary to break up any clumps. You’re now ready to get baking!
Line a 9x13-inch glass or ceramic dish with parchment paper, evenly spread the cake batter on the base, then bake for 30-35 minutes.
Remove the cake from the oven and let cool completely before adding any frosting. This is an essential step as a cake with any heat left in it will melt your lovely frosting. Put the cake in the fridge if you want it to cool faster.
Start on your frosting while your cake is cooling. Make sure to use coconut cream that has been chilled overnight so the texture is right for frosting. Simply open the can, scoop the solidified coconut cream from the top part of the can, and add it to a large mixing bowl with the coconut sugar and vanilla extract. You’ll have some coconut water left over in the bottom of your can – make sure not to add this to the frosting! Take a whisk or mixer and beat the frosting together until it begins to get fluffy. Now you’re ready to frost your cake!
Take 1 side of the cake, frost, and top it with another side of the cake to make a taller slice. To get the look of a patisserie on your slice’s frosting, fill a small plastic snack bag with the frosting, cut off a small corner, and squeeze frosting out of the end to dress. Top your slices with blueberries and sliced strawberries and enjoy!

1 Bowl Carrot Cake

1 Bowl Carrot Cake Slices With Coconut Frosting

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Category

Cake

Author:

copina co

This dish is easy enough to whip up on a weeknight, but gorgeous enough to serve for any special occasion.

Ingredients

• 1 ½ cup grated carrot (about 2 carrots)

• ½ cup unsweetened apple sauce

• ¼ cup melted coconut oil

• 2 teaspoons vanilla extract

• 1 cup almond milk

• 2/3 cup coconut sugar

• 2 tablespoons flax seeds

• 1 ½ cups almond flour

• 1 cup brown rice flour

• 3 teaspoons baking soda

• 2 teaspoons cinnamon, ground

• ¾ teaspoon sea salt

• ½ teaspoon ginger, ground

• ½ teaspoon nutmeg, ground

• Coconut Cream Frosting Ingredients:

• 2 15 oz cans coconut cream, chilled overnight

• 1 tablespoon vanilla extract

• 3 tablespoons coconut sugar

• Optional Toppings:

• 4 strawberries, sliced lengthwise

• 1 handful fresh blueberries

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Directions

1. Preheat your oven to 350*F

2. Start by mixing your cake ingredients together in one bowl. First add the ingredients from carrots to apple cider vinegar. Stir well, then add the remaining dry ingredients. Mix together, using a whisk if necessary to break up any clumps. You’re now ready to get baking!

3. Line a 9x13-inch glass or ceramic dish with parchment paper, evenly spread the cake batter on the base, then bake for 30-35 minutes.

4. Remove the cake from the oven and let cool completely before adding any frosting. This is an essential step as a cake with any heat left in it will melt your lovely frosting. Put the cake in the fridge if you want it to cool faster.

5. Start on your frosting while your cake is cooling. Make sure to use coconut cream that has been chilled overnight so the texture is right for frosting. Simply open the can, scoop the solidified coconut cream from the top part of the can, and add it to a large mixing bowl with the coconut sugar and vanilla extract. You’ll have some coconut water left over in the bottom of your can – make sure not to add this to the frosting! Take a whisk or mixer and beat the frosting together until it begins to get fluffy. Now you’re ready to frost your cake!

6. Take 1 side of the cake, frost, and top it with another side of the cake to make a taller slice. To get the look of a patisserie on your slice’s frosting, fill a small plastic snack bag with the frosting, cut off a small corner, and squeeze frosting out of the end to dress. Top your slices with blueberries and sliced strawberries and enjoy!